Detail Nutrition of Tempe Moulds Bibliografi Author: Graffham, A.J. ; Gordon, M.H. ; Westby, A. ; Owens, J.D. Topik: Tempe Bahasa: (EN )     Tahun Terbit: 1995     Jenis: Article Fulltext: Nutrition of tempe moulds.pdf (1.27MB; 2 download) Abstract This paper describes studies on the in vitro nutritional requirements of eight strains of Rhizopus species, including R. oligosporus NRRL 2710. The aim was to determine the minimum nutritional requirements for growth of strains that are, or can be, used in the production of tempe and to identify compounds able to serve as carbon and energy and/or nitrogen sources in vitro. Additionally, one strain of Amylomyces rouxii, associated with tape rice fermentation, was examined. Legume seeds embrace a wide range of compositions, including types, such as soybean {Glycine max), which contain little or no starch and others, such as horsebean (Viaafaba) and cowpea [Vigna unguiculata), which contain substantial amounts of starch. Hence, the moulds examined covered a range of physiological abilities, including amylase-producing, amylase-non-producing, pectinase-producing, obligatelyaerobic and facultatively-anaerobic strains. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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